Chipotle Corn Soup
3 tablespoons butter
1/2 cup onion, diced
1/2 teaspoon minced chipotle chiles in adobo sauce (freeze the rest of can)
1/2 teaspoon salt
1 teaspoon raw honey
2 tablespoons cornmeal
3 cups (16oz.) frozen corn
3 cups Almond Silk Pure Almond or milk
In a large saucepan, melt butter. Add onions and cook several minutes, until soft. Add chipotles, salt, pepper, honey and cornmeal. Stir in corn, still frozen, and milk. Bring to a bowl. Cook, stirring occasionally, over medium heat for 5 minutes.
Pour soup into blender and puree to desired consistency. Return to pan. Thin soup with milk, if you don't want it so thick. Keep on low heat until serving time.